Slow-Roasted Roma Tomatoes

Adapted from Ina Garten's "Roasted Tomato Caprese Salad" recipe found on page 90 of her Back to Basics cookbook.

Ingredients

12 plum tomatoes--cored, halved lengthwise, seeds removed

1/4 cup oil

1 1/2 tablespoons balsamic vinegar

4 large garlic cloves, minced

1-2 teaspoons sugar

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 275 degrees F.

Line a sheet pan with two sheets of parchment paper. Arrange the tomatoes on the pan, cut sides up, in a single layer. Drizzle with 1/4 cup of oil and the balsamic vinegar. Sprinkle with the garlic, sugar,  salt, and pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize.